Salsa Pico de Gallo Verde (Mexican Tomatillo and Jalapeño Salsa with Onions)

A cooling and crunchy green version of the typical salsa.

8 oz tomatillos, husks removed, rinsed, cut into ¼” pieces
¼ medium red onion, finely chopped
2 jalapeños, seeds removed, finely chopped
2 cloves garlic, finely grated
3 Tbsp. lime juice, freshly squeezed
1 Tbsp. fresh cilantro, finely chopped
1 Tbsp. fresh mint, finely chopped
sea salt

Toss tomatillo, onion, jalapeños, garlic, lime juice, cilantro and mint in a small bowl to combine; season with salt.

Cover and chill 1 hour to allow flavours to come together.

Makes 8 servings.